In a large bowl, whisk together the eggs and sugar until well combined, then whisk in Shedd's Spread Country Crock® Calcium plus Vitamin D, White Bean Puree, and vanilla. In another bowl, whisk together the flour, baking powder, cinnamon, oat bran, and salt. Fold the dry ingredients into the wet, mixing until the flour is just moistened, then lightly mix in the blueberries. Don’t overmix, or the muffins will be dense.

Fill each muffin cup to the top, spooning about 1⁄4 cup of batter into each. Bake for 22 to 25 minutes, until the tops are golden brown.